Fresh Tomato Pasta


  • 1 (8 ounce) package dry pasta
  • 1 clove garlic
  • 1 medium tomato
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 pinch salt


Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.

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Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.

Pour the tomato mixture over the pasta and toss to mix.